u/Verticordiia

My first attempt at proper piping using Swiss meringue buttercream!! It turned out alright, however, I’d like to ask how you pipe details (like the top of the columns) without it gooing up and not sticking properly to the cake/ mushing the icing underneath around. Should I be using a crusting buttercream? Anyway pls don’t be too mean as this is my first go at using any piping nozzle that isn’t a star tip!! Btw the cake was earl grey and rose chiffon with rose and vanilla Swiss buttercream >:))